Ingredients
Equipment
Method
Step-by-Step Instructions
- Pat the chicken thighs dry and season with salt, black pepper, and paprika.
- Heat olive oil in a skillet over medium-high heat and sear chicken thighs for 4-5 minutes on each side.
- Lower heat, melt butter, add diced onion and sauté until soft, then add minced garlic.
- Toast the rice in the skillet for about 1 minute, stirring continuously.
- Add chicken broth, onion powder, garlic powder, then return chicken thighs to the skillet. Bring to a boil, cover, and simmer for 20-25 minutes.
- Let it rest for a few minutes, garnish with parsley, and serve warm.
Nutrition
Notes
Feel free to customize with seasonal vegetables or spices of your choice!
